Lifestyle magazine

05 Dec Handy festive entertaining recipe idea from Roodeberg…

It’s almost that time of year when the family arrives in full force, and if you are going ton be hosting over the festive season, then this delicious mussel pot recipe it just for you. We don’t usually share recipes, but this one is a winner in our books, for sure, thanks to Chef Mynhardt Joubert.

A mussel pot smacks of happy times and rekindling old friendships and is the perfect way to celebrate a sharing meal, with those dear to you – all with a bottle of Roodeberg in hand, of course.

Chef Mynhardt’s heart beats to the rhythm of heritage food and his deliciously creamy mussel pot recipe spiced up with Roodeberg red wine and the rich flavours of chorizo is to die for! Get everyone involved for a cooking experience and can even be done in a pot over the fire too.

“The robust flavours of the red wine and chorizo pair wonderfully with the salty taste of the mussels. This dish is best eaten with loads of freshly baked bread to lap up the sauce, enhanced by a glass or two of Roodeberg for good measure.” says Chef.

1. Heat up a large saucepan or pot and fry the onions and chorizo in the butter till golden brown. Add the garlic and paprika. Stir through and fry for about 2 minutes.
2. Add the red wine, stock and the tinned tomatoes, bring to the boil and then turn down the heat to let it simmer and reduce by half.
3. Add the cream and bring to a simmer. Add the mussels, bring the pot to a boil and remove from the heat, let it stand for 10 minutes before serving.
4. Serve with crusty bread or pasta.

Roodeberg Red is available countrywide and retails at around R85 per bottle. Find out more here…

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Sandton Magazine is an online lifestyle magazine based in Johannesburg. From fashion to beauty, food, and entertainment, we’ll make sure our readers are up to date with all the latest trends and hot spots the city has to offer.